Please help!!

chrisr · 08-28-2013, 06:25 AM

I have been getting ready for my first competition coming up in September . I've been doing mock runs at home and having trouble with my turn in times. Sometimes my briskets and pork butts stall to long and I end up going over my turn in time. I know if this happens in competition I'm out. I was thinking about starting hours sooner so I know my food will be ready and just let my butt and brisket rest in a cooler for a couple of hours. Is that what you guys would do? Also what size brisket and pork butt do you recommend? Thanks for the help.

Lake Dogs · 08-28-2013, 06:39 AM

Yes. I plan on the cook ending 2 hours ahead of time. Frankly, I've never had them vary more than an hour in either direction...

Whether at home or competing, I like big butts, I cannot lie. 9# is probably the average.

Briskets, I use whole packers, usually in the 15 to just under 20# range.

Ackman · 08-28-2013, 07:21 AM

I shoot for the big meats to come off around 10AM, vent then wrap or into the cambro

chrisr · 08-28-2013, 07:29 AM

Hey lake dogs how long does it take you to smoke a 9 lb butt and 15lb brisket? What temps are you running at?

Swamp Donkeyz BBQ · 08-28-2013, 07:29 AM

We always plan to finish our big meats at least 2 hours before turn in. We cook whole packers, average of 12 pounds, and 9 to 10 pound butts.

nucornhusker · 08-28-2013, 07:31 AM

Quote:

Originally Posted by Ackman

I shoot for the big meats to come off around 10AM, vent then wrap or into the cambro

Same here.

dano · 08-28-2013, 08:07 AM

Yup...shoot for 10am and rest in a cooler or cambro

Lake Dogs · 08-28-2013, 10:16 AM

Quote:

Originally Posted by chrisr

Hey lake dogs how long does it take you to smoke a 9 lb butt and 15lb brisket? What temps are you running at?

My smoker likes to settle in at 260, give or take 10 degrees. I cook everything there, butts, briskets, ribs, etc. Not chicken, because that'll get you rubbery skin every time, but that's another story...

Cooked fat cap down, I foil both right at the 4.5 hour mark. Still; fat cap down. Both cook for 9 to 9.5 hours. If we're fast on the foil and the smoker isn't open long; its usually more like 9 hours. If open longer, more like 9.5 hours. Rarely does it dither much more than 15 minutes...

I then relocate them to a cooler (used as a warmer). They'll continue to cook. Oh, I pull briskets first. The reason is that everything will continue to cook in the warmer; the brisket can get over-cooked in a big way...

If I'm playing the Money Muscle game with butts I remove them on temperature, not time, and they still cook wrapped up. I remove them at 180, because they continue to cook... In this case, I cook 4 butts; 2 for MM's, 2 for pulled pork. Sliced (or cubed) pork doesn't play well here in the deep south. I'm not sure how it does it other areas, but not here..

chrisr · 08-28-2013, 10:54 AM

What type of smoker do you have? I'm cooking on a Oklahoma Joe offset smoker.

PigxelPerfectBbq · 08-28-2013, 12:53 PM

I competed in my first KCBS comp this last weekend and I was so worried about my big meats not finishing in time for turn. I started my Brisket at 10pm and my Butts at 12:00am ran at 235 on my yoder. Both were finished at around 7:30-8:00 so now I know I can wait a bit longer to get em goin. A lot of the more experienced teams waited a lot longer to put their stuff on than me but they have it all timed out perfectly for how long they want things to rest prior to turn in. I am usually impatient at home when it comes to letting my larger meats rest... but after 4 hours of resting in a cooler my Brisket was still where I wanted it to be (even a little over because I kept it on a little long and it somewhat continues to cook once holding it to rest). As a first timer I would suggest just start earlier than you would think you need to. Everyone kept reminding me it would be fine resting not to worry. Knowing its done is a lot less stressful then dealing with a stall right before turn in. Good luck!

Lake Dogs · 08-28-2013, 01:22 PM

Quote:

Originally Posted by chrisr

What type of smoker do you have? I'm cooking on a Oklahoma Joe offset smoker.

I use an early version of a Lang 84; reverse flow offset. I dont list/post the times I put these on because the I compete in different sanctioning bodies and the turn-in times and the level of detail needed at box-build and presentation time varies greatly among them.

Big Mike · 08-28-2013, 06:46 PM

I try to get my butts and briskets done a couple hours ahead as well. You can hold them 3-4 hours easy enough. One comp I actually had a brisket cook way fast. Actually everything except my chicken cooked way fast that day and I still have no idea why. Anyways, I held that brisket for 7 hours and it got a top 10 call.

Gowan · 08-28-2013, 06:59 PM

Big meats generally benefit from several hours holding time. Move your timeline back and de-stress!

08-28-2013, 06:25 AM	#1
chrisr Got Wood. Join Date: 08-12-13 Location: Crandall tx	Please help!! I have been getting ready for my first competition coming up in September . I've been doing mock runs at home and having trouble with my turn in times. Sometimes my briskets and pork butts stall to long and I end up going over my turn in time. I know if this happens in competition I'm out. I was thinking about starting hours sooner so I know my food will be ready and just let my butt and brisket rest in a cooler for a couple of hours. Is that what you guys would do? Also what size brisket and pork butt do you recommend? Thanks for the help.

08-28-2013, 06:39 AM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Yes. I plan on the cook ending 2 hours ahead of time. Frankly, I've never had them vary more than an hour in either direction... Whether at home or competing, I like big butts, I cannot lie. 9# is probably the average. Briskets, I use whole packers, usually in the 15 to just under 20# range. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

08-28-2013, 07:21 AM	#3
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	I shoot for the big meats to come off around 10AM, vent then wrap or into the cambro __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

08-28-2013, 06:46 PM	#12
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	I try to get my butts and briskets done a couple hours ahead as well. You can hold them 3-4 hours easy enough. One comp I actually had a brisket cook way fast. Actually everything except my chicken cooked way fast that day and I still have no idea why. Anyways, I held that brisket for 7 hours and it got a top 10 call. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

08-28-2013, 07:29 AM	#4
chrisr Got Wood. Join Date: 08-12-13 Location: Crandall tx	Hey lake dogs how long does it take you to smoke a 9 lb butt and 15lb brisket? What temps are you running at?

08-28-2013, 07:29 AM	#5
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	We always plan to finish our big meats at least 2 hours before turn in. We cook whole packers, average of 12 pounds, and 9 to 10 pound butts.

08-28-2013, 08:07 AM	#7
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	Yup...shoot for 10am and rest in a cooler or cambro

08-28-2013, 10:54 AM	#9
chrisr Got Wood. Join Date: 08-12-13 Location: Crandall tx	What type of smoker do you have? I'm cooking on a Oklahoma Joe offset smoker.

08-28-2013, 12:53 PM	#10
PigxelPerfectBbq Is lookin for wood to cook with. Join Date: 07-24-13 Location: Detroit, Michigan	I competed in my first KCBS comp this last weekend and I was so worried about my big meats not finishing in time for turn. I started my Brisket at 10pm and my Butts at 12:00am ran at 235 on my yoder. Both were finished at around 7:30-8:00 so now I know I can wait a bit longer to get em goin. A lot of the more experienced teams waited a lot longer to put their stuff on than me but they have it all timed out perfectly for how long they want things to rest prior to turn in. I am usually impatient at home when it comes to letting my larger meats rest... but after 4 hours of resting in a cooler my Brisket was still where I wanted it to be (even a little over because I kept it on a little long and it somewhat continues to cook once holding it to rest). As a first timer I would suggest just start earlier than you would think you need to. Everyone kept reminding me it would be fine resting not to worry. Knowing its done is a lot less stressful then dealing with a stall right before turn in. Good luck!

08-28-2013, 06:59 PM	#13
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	Big meats generally benefit from several hours holding time. Move your timeline back and de-stress!